Chocolate Chip Walnut Date Cookies

The birth of these Chocolate Chip Walnut Date Cookies: I've been searching for the best vegan cookie recipe that is healthier for you while not compromising on flavor or texture. I've found some pretty good ones from local bakeries but I wanted to try to make one myself, so I came up with this recipe.

All the mix ins

A plain cookie is delicious. If you add anything else to that cookie, it becomes even more delicious. So, I thought about what ingredients inspire me the most and would add different textures to this cookie and thus the date, walnut, and chocolate chip mix ins were born! The dates add a soft and chewy gooey texture as well as natural sweetness. The two types of chocolate, if eaten in a warm cookie adds gooeyness and a bitter sweetness. The dark chocolate chunks provide a different texture than the chocolate chips so I'd recommend adding both varieties. The walnuts provide a crunch and nuttiness.

I think that you can definitely overdo it with mix ins, but this recipe has just the right amount 😉

Do you really need to chill the batter?

When I was researching what makes a good cookie, almost all of them have chill time. I've tested out 20 minutes vs. 2 hours vs. 1 day in the fridge and noticed a difference. To me, I preferred the batch that chilled for 1 hour. 20 minutes wasn't long enough but 24 hours felt like too long for me to wait and they weren't as gooey inside.

So, start this recipe an hour and a half before you think you'd want to devour these cookies!!

Chocolate Chip Walnut Date Cookies

These loaded cookies are a healthier take while still satisfying your sweet tooth and have a variety of mix ins to capture all textures

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Prep Time 15 minutes mins

Cook Time 19 minutes mins

Chil Time 1 hour hr

Total Time 1 hour hr 34 minutes mins

Course Dessert

Servings 9 large cookies

Ingredients

  

• 8 tablespoons butter room temperature
• ½ cup coconut sugar
• ¼ cup brown sugar
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla
• 2 tablespoons flax seed
• 6 tablespoons water
• 1 ⅔ cup all purpose flour
• 2 teaspoons cornstarch
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 3 dates diced and pitted
• ¼ cup chocolate chips
• ¼ cup dark chocolate chunks
• ½ cup walnuts
• sea salt flakes top top

Instructions

 

• Make your flax eggs by combining your flax seed/meal with the 6 tablespoons of water in a small bowl and set aside for 5-10 minutes.
• In a stand mixer, mix your room temperature butter, coconut sugar, brown sugar, apple cider vinegar, and vanilla for 2 minutes until combined
• In a separate bowl, combine your flour, cornstarch, baking soda, baking powder, and salt. Mix until combine
• Add your flax eggs to your butter sugar mixture then add your flour mixture and incorporate. Don't over mix.
• De-pit and chop your dates
• With a spatula, mix in your dates, chocolates, and walnuts
• Form into balls on a parchment paper lined baking sheet and chill in the fridge for 1 hour (up to 24 hours).
• Preheat your oven to 350F at least 30 minutes before baking to ensure your oven is warm enough
• Bake your cookies for 19 minutes. Let them cook for 15-30 minutes then sprinkle with sea salt flakes and enjoy!
• Can be stored at room temperature for up to 3 days in an airtight container

I hope you enjoyed this recipe. Don't forget to rate and review below! And if you're looking for another cookie recipe, check out my pumpkin chocolate chip cookies- they're delightful!